Beef Tips & Rice

Beef Tips & Rice

Beef Tips & Rice

by Robert Spears


1 1/2 lb. Beef Stew Meat cubed
1 lb. mushrooms sliced
1 onion chopped
1 1/2 tsp. of flour
1 tsp of salt
1 tsp of pepper
1 garlic powder
1 onion powder
1 tsp. of cumin
1 packet of Lipton’s beefy mushroom (dry) mix
1 32 oz. can beef stock
1/2 oil Canola Oil



(Y’all know how to make rice… so here’s a pretty picture!)



Combine flour and all the seasoning except for Lipton mix into a mixing bowl.
Coat beef in flour mixture.
Place oil into a Dutch Oven. Heat oil. Brown the meat in batches. Don’t over-crowd the meat.
Set meat aside.
In same pot, add another 1/4 cup of oil and sauté onions and mushrooms.
Sprinkle Lipton packet over everything and stir together.
Pour in stock. Add meat back in. Cover and simmer for 1 hour, stirring occasionally.

Mixture should thicken on its own, if you want it thicker, add a little corn starch slurry.

Serve over rice.

There are 8 comments for this article
    • Karen Ekstrom at 9:13 am

      Hi Sharyl, I talked to Robert Spears. He said he wouldn’t use stew meat with the bone in. He would trim the meat off the bone first. (You can use any cut of beef, it doesn’t have to be ‘stew meat,’ just cut the beef into cubes.) Why? Because it “typically takes longer to cook with the bone in.” But, if you want to try it with the bone-in, Robert suggested that you use a crockpot so you can slow cook it. Good luck!

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